Chestnut, Ricotta and Honey Cream
This easy recipe from Stefano Manfredi can be used on toast, on pancakes, as a topping for cakes or as an accompaniment to fresh or poached fruit. Yum!
600g fresh chestnuts
1 tbs honey
250g fresh ricotta
1 tsp vanilla essence
150ml pure cream
1 tbs caster sugar
1. ?Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife and place in boiling water till tender.
2. Cut each chestnut in half and scoop out the flesh with a teaspoon. Place flesh in a food processor with honey and vanilla and a couple of tablespoons cold water. Pulse to a smooth paste.
3. Place chestnut paste into a bowl and mix with ricotta. In a separate bowl, whip cream with caster sugar to soft peaks. Fold into chestnut ricotta and it’s ready to use.
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